Hi folks.
I have doubled up 2 Brewferm Old Bruin kits to make a 24 litre brew and used wyeast 1214 instead of the standard yeast (which is an absolute animal by the way) and golden syrup. OG was a bit under at 1.054, expected 1.060. I transfered it to a secondary fermenter so its about 23litres now. The FG is at around 1.004, bit lower than planned. I am going to bottle in a week or so into 750ml leffe bottles. How should I calculate the required priming sugar required? I was gonna use dextrose.
Thanks in advance.
I have doubled up 2 Brewferm Old Bruin kits to make a 24 litre brew and used wyeast 1214 instead of the standard yeast (which is an absolute animal by the way) and golden syrup. OG was a bit under at 1.054, expected 1.060. I transfered it to a secondary fermenter so its about 23litres now. The FG is at around 1.004, bit lower than planned. I am going to bottle in a week or so into 750ml leffe bottles. How should I calculate the required priming sugar required? I was gonna use dextrose.
Thanks in advance.
